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Sesame Glutinous Rice Ball @ Jin Dui

Oh boy, I have never thought of making my own Jin Dui at home. All the while, I thought this is a very difficult task or something. haha.... Because according to the elderly, we have to watch our words while making Jin Dui. It is forbidden to say something bad like the word "dead" or something rude when the dough is on the run. Otherwise, the dough won't rise or puff out nice & big. So, normally children are not allowed to enter the kitchen while the adults making these. I'm not sure how true it is but I made mine in perfect size. :o) And am really happy with the results.

(4) press dough in the centre to make a hole, fill in peanuts mixture & sealed.

(5) roll dough over water & again roll dough over the sesame seeds.

(6) then fry them in hot oil over low heat.

(7) once the dough turn light brown, try to press & flatten each dough to help them to expend.

(8) the frying process will take a little longer more than 5 mins or untill you get crispy crust. Otherwise, the crust will collapse quickly after cooled.

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I remember my mom only buy this kind of glutinous rice ball during special occasions or festival when I was little. We were only allowed to have them after the prayers. But now, we can have it anytime we want. We can even easily buy it from the stalls.

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I will definitely make this again. Maybe in smaller size, so that it turns out nice & round. :o) The crust is so delicious. It's crispy & chewy at the same time. I'm sure you will enjoy making this too. Have fun!

Wow, there are so many traditions that come along with eating this treat! Thanks for sharing how you made it, I never realized that the dough was made with a recipe that resembles a mochi recipe. What did you do with the leftover oil? How does pressing and flattening them while frying help them expand? And how do you know when it is crispy (b/c it's too hot to be touched, so I couldn't try touching it)? Sorry for all these questions. Thanks again!

Where I come from, this called Onde-onde, usually filled with sweet green bean with pandanus flavour...by adding coconut milk to this filling, ouch! it will be more tasty...hehehhe...I had made onde-onde with black glutinous rice flour,and the result was awesome...:)

I like your version of jin dui, I made some before where sweet potatoes were added to the dough...yours I can save the step of steaming the sweet potatoes:P Taste good with red bean paste and lotus paste as fillings too!

Biren : But I had the peanut fillings eversince I was a little girl. I seldom have the red beans filling. Of coz, red beans filling is more easier to handle when wrapping it.

MParadis : I'm so glad I made this too. I was surprised the process is so simple.

Gert : This is actually my first attempt and glad I've done it.

Cathy : How I wish I could share this with you too.

CaThy : Yea, me too!

louise : Thank you very much!

Jen : Yes, I myself is very happy with the result too! Thanks!

Esther : It's OK! I would ask the same question as well. I only used 3-4 cups of oil for frying but not much left by the end. By pressing the dough, the skin became thinning and allow air to enter. That's how it done. After the dough puffed out, keep frying for one minute and then test the crust with a fork by pressing the crust. I'm sure you know how to diferentiate between soft & hard crust, right? :o) Hope you get what you looking for and have fun!

i never knew they were called jin dui! i always thought of them as the sesame peanut ball because the ones with peanut filling is my favorite :D i didn't know it was so easy to make! I'll definitely try this soon!

These are beautiful, Kristy. They look good enough for a magazine shoot. it's funny how over time what was once special becomes common. I sometimes wonder if our children will have memories like ours. I hope you have a great day. Blessings...Mary

I love sesame glutinous rice balls! Great job! They look fantastic. And I love the "rules" for making them. Maybe part of the reason the rules were created was so that women could have some peace in the kitchen? ;)

Kristy...you have the most innovative blog and I love every recipe here...your blog is like my online recipe book.....keep them coming so that I can save on recipe books. Thank you Kristy MUAX for sharing this recipe. Love it :) Have a nice day, Elin

First of all, thanks so much for stopping by my humble little space. Yes, the amount is just enough for the fillings (for me personally) but if you prefer more, then you can add extra amount of the fillings. After the expension the fillings became less.Hope you will love it. Have fun !Regards, Kristy

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I'm a mother of two and I am a homemaker. Cooking & baking are both my stress relief therapy. However, outdoor camping is another frequent activity of my life as well, with hubby.